Bourguignonne Butter Sauce

By corlear

Ingredients

• 1 ½ quarts Burgundy
• 5 shallots, peeled and minced
• 4 sprigs parsley
• ½ bay leaf
• 1 sprig thyme
• 1 tablespoon finely chopped mushrooms
• 2 3/4 tablespoons butter whipped with
• 1 tablespoon flour
• 10 tablespoons butter
• ½ teaspoon cayenne
• ¾ cup dry bread crumbs

Preparation

Step 1

There are no directions in the book for this recipe.